Box 585 • Whistler, B.C. • Canada • V0N 1B0

Fun Food Facts

DRY PEAS

Dry peas are actually legumes, coming from the same family as beans and lentils. You can get green or yellow peas. Dried peas are peas grown to maturity on the vine then dried. When dry, the skin comes off and they split naturally. Peas provide calcium, protein, B vitamins, phosphorous, potassium, iron, manganese and magnesium. They are a great source of fibre; 1 cup has 65.1% of the daily value of fibre. They are low glycemic and stabilize blood sugar. In Chinese medicine they are considered a diuretic and are used for edema, constipation and skin boils. Dried peas are high in the isoflavone: daidzein, which protects against breast and prostate cancer. Researchers have found an 82% reduced risk of heart disease when legumes are eaten regularly.

Yellow split peas are naturally high in fibre, promoting good intestinal health. The fibre in peas lowers cholesterol in the blood and reduces the risk of type 2 diabetes. They are high in the essential amino acid, lysine, which is often deficient in vegetarian diets. The flour, made from dried peas, can be used in baked goods; it increases the fibre and protein content. Dried split peas are also high in the trace mineral called molybdenum, which detoxifies sulfites. If you have a problem with sulfites, a preservative commonly added to foods and wine, eat more peas.